Fried Salmon Belly, Head in a Salted Egg Yolk & Coconut Soup

Name: Fried Salmon Belly, Head in a Salted Egg Yolk & Coconut Soup
Yield: 4
Ingredients: 16.0g Knorr Golden Salted Egg Powder 800g; 10.0g Salt; 1.0g White Pepper Powder; 560.0g Salmon Belly/Head; 4.0g Chilli Padi, deep fried & sliced; 4.0g Deep Fried Lime Leaves, crushed; 10.0g Corn Flour; 6.0g Rice Flour; 200.0ml Oil (for shallow frying of the salmon belly/head); 40.0g Knorr Chicken Seasoning Powder 1kg; 2.0l Water; 50.0g Young Ginger, sliced thinly; 40.0g Pickled Mustard Greens, rough chopped; 240.0g Tomatoes, cut into wedges; 5.0ml Sesame Oil; 40.0g Pickled Plum, mashed; 40.0g Iceberg Lettuce or any Asian Leafy Greens, washed and cut into pieces; 120.0ml Evaporated Milk; 25.0g Lemongrass Stalk (white part), finely sliced; 15.0ml Thai Fish Sauce; 140.0g Knorr Golden Salted Egg Powder 800g; 2.0g Salt; 100.0ml Coconut Milk; 1.0pc Spring Onions, julienned; 10.0g Red Chilli, julienned; 5.0g Chinese Parsley; 20.0g Cherry Tomato, sliced; 20.0g Desiccated Coconut, roasted; 480.0g Fragrant Rice, steamed

Fried Salmon Belly, Head in a Salted Egg Yolk & Coconut Soup – - Recipe

A most satisfying way to get Omega 3 acids, this delicious soup is rich with everything good. Salted egg yolk gives added flavour to the creamy coconut milk base for a deliciously golden broth.

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Marinate

Knorr Golden Salted Egg Powder 800g 16.0 g
Salt 10.0 g
White Pepper Powder 1.0 g

Fried Salmon Belly/Head In A Salted Egg Yolk & Coconut Soup

Salmon Belly/Head 560.0 g
Chilli Padi, deep fried & sliced 4.0 g
Deep Fried Lime Leaves, crushed 4.0 g
Corn Flour 10.0 g
Rice Flour 6.0 g
Oil (for shallow frying of the salmon belly/head) 200.0 ml
Knorr Chicken Seasoning Powder 1kg 40.0 g
Water 2.0 l
Young Ginger, sliced thinly 50.0 g
Pickled Mustard Greens, rough chopped 40.0 g
Tomatoes, cut into wedges 240.0 g
Sesame Oil 5.0 ml
Pickled Plum, mashed 40.0 g
Iceberg Lettuce or any Asian Leafy Greens, washed and cut into pieces 40.0 g
Evaporated Milk 120.0 ml
Lemongrass Stalk (white part), finely sliced 25.0 g
Thai Fish Sauce 15.0 ml
Knorr Golden Salted Egg Powder 800g 140.0 g
Salt 2.0 g
Coconut Milk 100.0 ml

Garnishing and Accompaniment

Spring Onions, julienned 1.0 pc
Red Chilli, julienned 10.0 g
Chinese Parsley 5.0 g
Cherry Tomato, sliced 20.0 g
Desiccated Coconut, roasted 20.0 g
Fragrant Rice, steamed 480.0 g

Asian

Fish/Seafood

Soup

Salted egg

A most satisfying way to get Omega 3 acids, this delicious soup is rich with everything good. Salted egg yolk gives added flavour to the creamy coconut milk base for a deliciously golden broth.

...

Preparation

Marinate
- Sprinkle and rub the salted egg powder, salt and white pepper powder on the fish to marinate them for 1 hour.
Fried Salmon Belly/Head In A Salted Egg Yolk & Coconut Soup
- Rub fish with corn starch & rice flour.
- Heat up oil and fry the fish for about 2 mins. Turn it over and continue frying until brown and crispy. Remove and drain. Set aside.
- Using a whisk, mix the chicken seasoning powder with water to make chicken stock. Stir well and set aside.
- Heat up oil and sauté ginger and sesame oil until fragrant. Add tomato, lemongrass, pickled mustard greens, followed by picked plum.
- Add in the chicken stock. Cover and bring to a boil over high heat for 5 minutes. Open the lid, stir and turn down the heat to cook for another 10 minutes. Remove cooked ingredients with a strainer.
- Blanch the vegetables in the boiling soup and set aside.
- Add in chilli padi, lime leaf and fish pieces to the soup and boil for a couple of minutes. Remove the fish and set aside.
- Whisk in evaporated milk, salted egg powder, salt and fish sauce to taste. Add in coconut milk just before it boils and turn off the heat.
Garnishing and Accompaniment
- In a bowl, place the blanched vegetables, fried fish and pour in the soup. Garnish and serve steamed rice.